I would like to introduce you to my Puff Pastry Wrapped Lentil Loaf. Hello, nice to meet you. Please don’t be offended when I devour you.

This, my friends, is what you call a vegan holiday main dish. It was important to me when making a vegan holiday main for the season that it wasn’t just darn tasty, but it had to have a real ooh and aah factor.

This recipe takes a little bit of work, but the brilliant news? You can make almost all of it ahead of time! Prepare the filling the day before. On the day of, turn on a relaxing holiday soundtrack, select your finest apron, ladies: apply your reddest lipstick, gentlemen: straighten those bow ties, then roll out your pastry and effortlessly braid wrap the lentil loaf as your guests arrive, making sure they notice how impressive and relaxed you look.

(Lipstick and bow ties are not necessary but recommended for added kitchen glamour).

To make Puff Pastry Wrapped Lentil Loaf: Add the lentils to a pot with the vegetable broth, cover, and bring to a simmer and cook for 35 to 40 minutes until liquid is absorbed and lentils are soft, even mushy. Then take an immersion blender or potato masher and mush them up until about two-thirds of the lentils are mushy. This lentil mush makes everything hold together nicely. Yum, mushy!

In the meantime, chop the nuts and put them in a dry pan over medium heat. Toast them, keeping an eye on them for about 10 minutes until they are all toasty and fragrant. Remove from the pan and set aside.

In a small bowl mix together the flax or chia and warm water and set aside. Flax will take about 10 minutes to thicken whereas chia will thicken almost instantly.

Heat the olive oil in a pan over medium-high heat, then sauté the onions, carrots, and celery until they begin to soften up, about 5 minutes. Add the mushrooms and sauté another 5 minutes until the mushrooms have softened and become juicy. Add the garlic, salt, pepper, thyme, and cayenne and sauté about 2 minutes more. Remove from heat.

In a large bowl, mix everything together. The lentils, toasted nuts, veggies, flax mixture, the oats and the flour.

Preheat over to 400F (200C).

On a lightly floured surface roll out one of the puff pastry sheets until you get a rectangle that is about 10 inches by 14 inches. Transfer the pastry sheet to parchment paper.

Take half of the lentil mixture and form a loaf shape down the middle of the puff pastry, leaving a bit of room at both ends. Pat the mixture into a firm log.

Cut strips down each side about 1 inch wide. Cut off the top two and bottom corners and set aside. Now fold up the top flap over the end, then take the top left strip and fold over the loaf. Take the top right strip and fold that over, making an x. Do this all the way down the crisscrossing strips. Try to keep the strips close together leaving only small gaps. Once you get near the bottom, fold the bottom flap up, then finish crossing the last strips tucking the ends into anywhere they look good.

If you want to be all fancy, you can use the set aside corner pieces of pastry to cut little leaf shapes, (or whatever shape you like) and tuck them into the weave.

Repeat with the remaining pastry and lentil mixture so you have two loaves.

Brush the top with non-dairy milk and pick up the loaf by the parchment paper and place onto a baking sheet.

Bake for about 40 – 45 minutes checking every now and then until it’s all golden brown and gorgeous. Serve the Puff Pastry Wrapped Lentil Loaf while hot with Quick Vegan Onion Gravy or warm BBQ sauce.

To make the lentil filling: Add the lentils to a medium pot with the vegetable broth. Cover, and bring to a simmer and cook for 35 to 40 minutes until liquid is absorbed and lentils are soft, even mushy. Take an immersion blender or potato masher and mash the lentils until about two thirds of the lentils are mush. This lentil mush makes everything hold together nicely.

In a small bowl mix together the flax or chia with water and thicken. Flax will take about 10 minutes where as chia will thicken almost instantly.

In a large pot, heat the olive oil in a pan over medium high heat. When hot, add the onions, celery and carrots and sauté until they soften and begin to brown, about 5 minutes. Add the mushrooms and continue to cook another 5 minutes until the mushrooms have shrunken and become juicy. Add in the garlic, salt, pepper, thyme, and cayenne and sauté about 2 minutes more. Remove from heat.

In a large bowl, mix the lentils, toasted nuts, veggies, flax mixture, oats and flour flour together, and set aside.

To weave the puff pastry: On a lightly floured surface roll out one of the puff pastry sheets until you get a rectangle that is about 10 inches by 14 inches. Transfer the pastry sheet to parchment paper.

Take half of the lentil mixture and form a loaf shape down the middle of the puff pastry, leaving a bit of room at both ends. Pat the mixture into a firm log. Cut strips down each side about 1 inch wide. Cut off the top two and bottom corners and set aside. Now fold up the top flap over the end, then take the top left strip and fold over the loaf. Take the top right strip and fold that over, making an x. Do this all the way down the crisscrossing strips. Try to keep the strips close together leaving only small gaps. Once you get near the bottom, fold the bottom flap up, then finish crossing the last strips tucking the ends into anywhere they look good.wea

If you want to be all fancy, you can use the set-aside corner pieces of pastry to cut little leaf shapes, (or whatever shape you like) and tuck them into the weave. Repeat with the remaining pastry and lentil mixture so you have two loaves. Brush the top with non-dairy milk and move to a baking sheet.

Bake for about 40 - 45 minutes checking every now and then until it's all golden brown and gorgeous. Serve hot from the oven with Quick Vegan Onion Gravy or your favourite BBQ sauce heated up.

Recipe Notes

You can prepare the lentil mixture up to 3 days ahead of time, store in an air-tight container in the fridge, then wrap your loaves when ready to bake.

Made this for my first time today and it was so yummy! This will be on the menu every holiday! My omni partner gave it a 4.5 stars which he has never given me before! Thanks for all the great recipes! Merry Christmas

Hello! So happy to find this recipe! We are hosting thanksgiving this year and I’m so happy to have some vegan dishes this year. However, we do have a nut allergy so I will be omitting them. Will this compromise the texture too much? I was thinking about adding pumpkin seeds or sunflower but the only ones I have on hand are salted. Any suggestions? Also I was thinking if adding a handful of chopped spinach for more green.. thoughts? Thank you!!

I have made the past 3 years for both Thanksgiving and Christmas and it is always a hit – even with the meat eaters! This year we are travelling for Thanksgiving to a rented house so I don’t know what kitchen appliances and tools will be there. I don’t want to freeze it, but can I make all or part of this 3-4 days ahead of time and bring it with us or does it all need to be made at once and cooked at that time?

love your site and your book (it’s a regular go-to for me! Quick question – do you think a gluten free pie dough would work for this lentil loaf? Finding a GF puffed pastry borders on impossible and making it homemade is super labour intensive.

So happy to hear that!! I’ve actually never worked with gluten-free pie dough, so I’m afraid I have no idea. You could push the lentil mixture into a loaf pan lined with parchment paper, and brush the top with a little bbq sauce and bake it that way. It won’t be wrapped, but it will still be pretty and delicious. Hope that helps!

Hi. Looks amazing!! If I cook in a convection oven, does the time need to be adjusted? Also, since recipe makes 2 loaves, can I freeze half of filling to make a couple weeks later? I’d only be making for my husband and myself so two loaves would be too much! Thanks Michelle

Kat again… just one more question if you don’t mind answering. Since this makes 2 loaves, and I’ll be feeding meat eaters this thanksgiving, I was thinking about adding tofurky sausage to one of them. What do you think, good or bad idea? If it’s a good idea how would you suggest I incorporate it into the dish?

Hello there, This recipe comes highly recommended and I am going to make for Thanksgiving. I just have one question. The list of ingredients calls for two pastry sheets but the instructions say to roll out one pastry sheet. When is the second sheet of pastry dough used? Thanks so much for sharing your recipes and making transition to vegan such an easy, fun and delicious pursuit. Julie Rourke

Hi this looks delicious and I would LOVE to make it Thanksgiving, but my husband hates hates hates mushrooms (he’s a weirdo LOL) , Can I substituent another veggie or just leave them out? Or with that compromise the taste/texture of the loaf. Thanks

I’ve made this several times now and it’s delicious! I’ve mixed up the ingredients depending on what we have on hand (I’m not a huge fan of mushrooms and I’ve used different vegetables and nuts based on what’s available. I’ve successfully frozen the filling, and even a whole puff-pastry wrapped loaf, although it’s best cooked fresh. And I’ve found it so generous that I’ve always been able to make two family loaves from the one mix – one for straightaway and one to chill or freeze for later in the week/month. I LOVE it! 🙂

I did double this recipe for Christmas dinner serving 12 diehard vegetarians. It made 4 beautiful loaves that were beyond delicious! I tweaked it a tad by adding roasted sunflower and pumpkin seeds along with a few finely chopped figs. Everyone said it was the best veggie main course ever. At the moment I am again making enough for 2 loaves for tonights’s dinner. Thank you for this fantastic recipe

Delicious – thank you! This went down well with both veggies and omnivores for a family Christmas meal. There was half a loaf left over which kept well in the fridge and reheated just fine the following day, I covered it loosely with foil to stop the pastry over-browning (too tight and it might keep in too much moisture, making the pastry a bit tough). If you don’t want to decorate the loaves with the pastry trimmings, try making savoury “bites” by spreading on a little olive tapenade, then put them on a cookie sheet and bake for a few minutes until puffed up and lightly golden at the edges.

I’m sorry, I guess I’m a computer dunce. I couldn’t figure out how to comment without just hitting ‘reply.’ I just wanted to say I made this today and it was a hit. It came out (almost) exactly like your photos and tasted great, to boot. I hadn’t seen your blog before searching for a vegan loaf the other day, so I look forward to checking out the rest of your recipes. Thanks for doing the leg work – great recipe.

Hi! I’m making this for Christmas Eve dinner at my mom’s. Can I reheat it so it’s warm? I’m planning to bake it a few hours before going to her house then reheating when I get there. Shall I underbake slightly? What temp and how long you think? Thanks!

Hi, I can’t wait to make this for Christmas this year — it sounds amazing! I have one clarification question though… I’m confused about the amount of mushrooms to use. It doesn’t seem that 1- 8 oz. tub is around 3.5 cups. Isn’t one 8-oz tub = 1 cup? Or is it my bad math… Thanks for your help! 🙂

8oz is a weight measurement, so truly it depends on the mushrooms. I think that it’s actually closer to 2 cups, based on this site, so good that you asked. Either way, a little more or a little less mushrooms won’t mess up the recipe so you are good to go! Hope that helps and enjoy the recipe 🙂

I just made this loaf for a friendsgiving Saturday. It’s been something that I’ve been wanting to try for a while but needed the occasion. So AMAZING!! I mean so delicious I wondered why I waited for guests. I could eat the whole thing myself!!! I prepped the day before and the day of was effortless. I’m seriously going to make this for weekday meals now cause it was that good. I want to eat it everyday! lol I’ve made and loved a lot of your recipes (and can’t wait for your cookbook) so thank you for these wonderful recipes!

I made this today, and asked my husband to rate it from 1-10. He said a 10! And that since we started eating heathlier about 3 months ago, he said this was by far his favorite! Now Im going to go check out the rest of your recipes!!

I made this today. I had trouble with the pastry tops of the loaves burning about 10 minutes into the cooking time. But then the rest of the pastry (on the sides) hadn’t really cooked enough, nor had the inside. I ended up having to slice up the loaves and put the slices on the baking sheet back into the oven. Which kind of worked. It still came out well and got good reviews from our guests. But I’m wondering how to avoid that next time. Do you cover the loaves when cooking? Any other tips? I had two loaves on different racks (middle and bottom) and both tops burned. My oven does run slightly hot, but I put it a little lower temp accordingly (and it’s not normally that far off, just some things are done a few minutes earlier).

But thank you for the recipe. I will still make again, just hoping to tweak something to avoid this problem next time!

Oh no! That’s too bad Beth. I have never had that problem before. I recommend purchasing an oven thermometer, which can ensure your oven is the correct temperature. Hopefully that will help you get a better result. You wouldn’t want to cover it as it would steam the loaf. I’m glad it was enjoyed anyways!

I love the recipe, I also use it without the pastry as a lentil loaf exchanging the bits for seeds sometimes and with a few tweeks I use it as a lentil burger and finally while I’m having the lentil loaf I give it to the meat eater as stuffing!!! So versatile and delicious, thank you for sharing

One of the best recipes ….. ever. Seriously. When I want something special – this is my go to dish. Looks good (not as good as Sam’s as i get fumble-fingers when trying to “braid” the pastry). But even then it is an impressive dish that makes everyone want some. Very, very satisfying and delicious.

This looks amazing! Can it be made a day or two ahead of time, frozen, and then baked? If so, how long could it be kept frozen? And would you need to let it thaw before putting in the oven? If so, for how long? And does that change the cooking temperature and time?

I have never tried freezing the whole loaf myself, but from my research it seems like it might work just fine. The key is to make sure the puff pastry stays cool while you are working with it, and doesn’t come to room temperature. If it gets too warm it will begin to leach water, and when you refreeze it, it might come out soggy instead of flaky. If you give it a try let us know how it turns out! 🙂

Hi Sam! I’ve been vegetarian for about 4 months now and am really trying to make the transition to fully vegan. I’m making some slow changes now and by January I want to participate in Veganuary. I mean really, could there be any better way to kick off a new year than going vegan? I think not!

I’m so excited to try this recipe! I had planned to make a traditional lentil loaf this weekend and my Omni fiancé was less than enthusiastic. He absolutely loved your creamy red pepper cashew dip though so I’m sure if I let him know this lentil loaf is coming from the same mind he will be much more likely to get on board. This is so much prettier and quite frankly I trust your recipe more than the random one I found online. I will absolutely reply back with how it turned out. If it looks half as beautiful as yours does I’ll be sure to share a picture to your Facebook page.

Congrats on your new vegan adventure!! I agree, no better way to start off the year. Everybody I have served this loaf to (regardless of their dietary choice), has loved it, so I am sure your fiancé will too! I am looking forward to hearing how you love it and seeing pictures. If you have any questions are need support just let me know 🙂

Hi there! I made this recipe for my omni family on Thanksgiving. It was so easy and there were no leftovers! We just made it again last night, only I doubled the recipe to make two loaves (one recipe) and then a bag full of the filling for when we want burgers. I hope those turn out well, I’m sure they will. Thanks for all your great recipes.

Hi Delphine! I have never tried this myself, but from my research it seems like it might work just fine. The key is to make sure the puff pastry stays cool while you are working with it, and doesn’t come to room temperature. If it gets to warm it will begin to leach water, and when you refreeze it, it might come out soggy instead of flaky. If you give it a try let us know how it turns out! 🙂

Hi Tara, The oven is needed to crisp up the pastry and get flakey, I think if you put it in a slow cooker it would get soggy, and not have the desired result. You might have better luck trying this Pumpkin & Lentil Shepherds Pie recipe. I hope that helps!

I made this for my plant-based Thanksgiving today and it was AWESOME! Such a great center piece. I showed my daughter the pictures of the puff pastry process and then left it up to her artistic divine. She decorated one with a mermaid and hermit crab and the other with leaves and acorns. It was so delicious and the recipe was easy to follow.

Great recipe! I’m so glad that I took the time to do something special.

I plan on making this vegan loaf this weekend for my vegan friends in the UK! The only problem is that one of them is allergic to nuts. Is it ok if I omit the pecans and walnuts? Should I replace them with anything? I don’t want this to ruin the texture.

I haven’t made this yet but it’s on the menu! So amazing! Can you please tell me what I can substitute for the mushrooms? My dad cannot eat them 🙁 BUT I must make this dish! Thanks for the inspiration and for sharing such a master piece!

Hi, I am going to make this for Thanksgiving…our daughter-in-law is vegetarian not vegan, so just wondering if there is anything to use in place of the flax?…Do you need it to hold it together? I just don’t feel like buying it for that small of a amount.

In vegan recipes, a flax mixture like the one in this recipe is usually being used as an egg substitute. Keep in mind that, if you get the flax, you can use it up in no time by adding it to all kinds of recipes! (oatmeal, smoothies, muffins, etc)! It’s very nutritious (good source of fiber and Omega-3) — have fun 🙂

Hi Julie, Yes the flax helps it hold together, and you can always store flax in the freezer (I do), so it keeps for a very long time. I believe I remember one reader telling me they skipped the flax and it worked fine just as it was, but I haven’t tested that myself, so I don’t know how it will turn out. I hope you enjoy the recipe!

Hi! Thank you for making and sharing this recipe! I’m so excited to try it for Thanksgiving this year. I have to make it up 4 days ahead of time because I am traveling for Thanksgiving and going to several different dinners. I can cook it the day of, though. Should I freeze the filling since I have to make it that far in advance? Would that change the texture or make it watery? Thank you!

Hi Monica, So happy you are excited about the recipe. Yes, I think you can freeze the filling and it shouldn’t be a problem. Just make sure to wrap the lentil loaf with the pastry fresh, I don’t think that part would freeze well. I hope you enjoy the recipe! 🙂

I’m curious that I have not ever come across vegan puff-pastry. Puff Pastry traditionally takes butter, and lots of it to become puffy. If you have a brand that is vegan, I’d truly appreciate if you could share it. Otherwise, I think true vegans might want to reconsider this recipe. I think the recipe for the loaf sounds great, and am putting on my thinking cap to come up with an alternative to the puff pastry.

Hi Diane, While traditionally puff pastry is made with butter, most of the premade frozen store bought varieties are vegan, just check the ingredients to make sure. Two brands are Pepperidge Farm and Tenderflake. Of course if you can always make your own vegan puff pastry, here is a recipe. Hope that helps!

Diane–just wanted to comment that I bake a ton, sometimes vegan, and you can use coconut oil pretty much anywhere a recipe calls for butter. I even prefer coconut oil in some pastry recipes like pie crust, for the very subtle nutty flavour. Or, as the recipe Sam shared suggests, vegan butter works too in a homemade version. Puff pastry is not terribly hard to make from scratch, although it takes some time. An alternative is a pastry called rough-puff, which is mixed up like a traditional pie crust (mix flour, salt, and cubed fat of your choice until the fat bits are pea-sized, then add tablespoons of ice water mixing gently only until dough forms a shaggy ball, then scoop into a ball and let rest 30 mins, roll out into whatever you’re making) but you roll it out into a rectangle and fold it letter-style a few times, rotating after each fold. This will give the flaky layers of puff pastry without taking up tons of time, and coconut oil should work perfectly well! I’m planning on making this recipe with homemade rough-puff for my vegetarian Thanksgiving this week!

I can’t get off your blog today! I’m favoriting everything. This will be my first vegan Thanksgiving. I was vegetarian before and cooked Tofurky roast. I love that stuff an unnatural amount, but I would really like to make something special (and that doesn’t cost a fortune because we need four of those little roasts $$$$). This looks incredible! Your pictures and detailed instructions are wonderful and make me feel like I can manage the braid. I’ve never had puff pastry before, but it looks delicious!

Haha! Aww that’s awesome, thank you Kristi! I’ve actually never tried a Tofurkey roast before. I guess I should do that at some point, especially if you love them so much. Yes the braid is much easier than it looks. I hope you favourite this recipe too 🙂

Thanks i appreciate your reply. I did see that in your introduction to the dish but because of it’s lovely appearance one would want to take care to wrap it (and my plan is to present it as you have here), without rush. Fifty minutes means the guests are already hanging around the kitchen watching you fumble and copy the picture lol- hoping to come off more elegant than that 🙂 Thanks anyway I’ll just do it in the bathroom! 😉

I made this last weekend for my Fiancé and I as it was an early Thanksgiving for us! It was extra special because it was our first Thanksgiving as vegans! This recipe was incredible! It was better then roasted turkey and I served it along side vegan stuffing, mashed potatoes and breaded zucchini! My fiancé said it was so delicious he planned on having seconds later on…. he didn’t end up eating a second helping because the lentil loaf is so hardy and filling and the lentils keep you full (but not in a disgusting bloated ‘I just ate a turkey leg’ kinda way). This is my new fav vegan blog, I’m blown away and can’t wait to try more recipes!!

Awwwwww geeze! I’m blushing!! Thank you Amanda! I’m so happy you loved this recipe so much and you and your fiancé got to celebrate your first vegan Thanksgiving, and that it was such a great meal. Thank you for such a lovely compliment! 😀

Wow, this is absolutely gorgeous!! I would LOVE to see this in the center of my Thanksgiving table! I think I will try it. Might not come out quite as fancy beautiful as yours, but I’ll give it a good effort. 🙂

I might love you, Sam. I made the Puff Pastry Lentil Loaf with (my) mashed potatoes and your Quick Onion Gravy this weekend and have been enjoying it all week for lunch. It smelled so good today that my boss (who is vegetarian) actually took a bite, declared it delicious, and said, “This is proof that vegan food can taste amazing!”

This was delicious, pretty and had a great consistency that sliced and presented like a champ. I did sauté the vegetables in wine instead of oil but even my confirmed ‘mushroom haters’ and omnivores gave this 2 thumbs up! This one is a keeper. Worth the work!

I made this last night, it was fantastic, the perfect winter comfort food. I served it with mushroom gravy , Brussels sprouts and roasted potatoes, I felt like a queen eating such a fine meal. Next time I will double the filling recipe and freeze half so I will have an almost ready to serve meal for the next time. Thanks for the recipe !!! I am so happy that I found it.

I made this for xmas dinner and it was excellent! Leftovers were great too. I made some substitutions because my husband hates nuts and mushrooms. I used eggplant instead of mushrooms and just increased the carrots, celery and onion instead of the nuts. It was great. Thank you!

This looks like such a terrific dish – Thank you for sharing this!! I am looking forward to making it and will likely use as a side dish. Some family members are not big on lentils (significant understatement, ha ha) so I was trying to think of some ways to either substitute at least half of the lentils or replace with something else that will still make it possible to retain the “loaf” status. Are there other legumes (maybe black beans) or perhaps stiffly mashed sweet or yukon gold potatoes that would work as suitable stand-ins? Usually, I am pretty good with finding substitutions as needed, however, I want to be careful to not completely change the flavors or consistency. Thank you for a wonderful recipe !!

Hi Shirley! I think black beans, or any other small bean would work just fine, (although I have not tried it myself to confirm). Make sure to overcook them a bit so that they get mushy and become the “glue” to hold the loaf together. Enjoy!

This looks so yummy! Thank you 🙂 quick question… Do I have to use those nuts or can i use different ones like almonds, cashews, brazil nuts (actually a seed not a nut :P). I really look forward to making this 😀

Thanks Bella! I think you would be fine using other nuts, but the reason i like walnuts is that they are soft. A hard almond amoung the softer loaf texture kight be a bit odd. If you are to switch up the nuts I would a softer textured nut. Enjoy!

That’s funny, I remember in grade school when the bully in my class called me Trunchbull trying to make me feel bad. I just giggled with joy and said I loved it because I am a huge Roald Dahl fan! The bully was not impressed. Haha!

This recipe looks good! I probably won’t be making it because it looks like literally the hardest thing to make I’ve ever seen. BUT I am SERIOUSLY impressed at how effortless you made it look. You’re awesome. and I really like your blog. Love your style. <3

Hahaha! It’s actually not that tricky. If you want to avoid weaving the pastry, you can just roll it up. It might not be quite as spectacular but you could cut a few designs or even just slits into the top for some decoration. Thank you so much for the blog love! Makes my day!

I can’t tell you how delicious this was…wait, yes I can. This recipe was amazing. I had some leftover country gravy left over from the night before (chicken fried seitan) which was perfect! My seven year old thought the inside looked gross, but said it tasted good. She picked it apart but ate a good portion. My other kids loved it, as well as the husband. 10/10 will make again. I love your recipes, because you really take excellent bold flavor in to consideration. Some of us veggies are happy being on the softer side 😉

Wow! I am so happy that I got a 10/10! I don’t think I have seen a review like that since a high school paper. AND a smiley face sticker no less… well now I am really going to have a little pep in my step for the rest of the day. Thank you Megan! Hey, I don’t blame the seven year old either, I never thought lentils were the prettiest of foods, but I got over it pretty quick once I started devouring them. Thank you for this lovely comment, it’s comments like these that make all my hard work worth while 🙂

I made this for Thanksgiving and it was outstanding! I’d definitely make it again. I’m also glad that I didn’t half the recipe like I was originally thinking–two loaves are better than one 🙂 Thanks for sharing!

I really want to try this! We’re spending Thanksgiving at my (non-vegan) step son’s home so I want to bring delicious food that 1) My husband and I can eat and 2) My step son’s family will find so delicious that they will contemplate going vegan. Ha! Fat chance, but maybe they’ll eat a little less meat.

I love that the filling for this beautiful dish can be made ahead! I’ll be taking advantage of that since it will certainly make my Thanksgiving food prep go more smoothly. I’m writing up my shopping list right now and am wondering what quantity of mushrooms are needed. I noticed them in the pictures but not in the list of ingredients.

Stumbled across this recipe on pinterest this morning and had it baking in my oven this evening. It’s delicious and a real winner in our house. We’ll be eating it again. Thank you. Now I’m off to investigate your other recipes…

Love, love, love this, Sam! What a beautiful presentation and delicious offering for a festive holiday celebration! And, I mean, puff pastry!? Wow! And those little leaves tucked up in the lattice… oh! Whats not to like? Nutritious, vegan, hearty and feeds a crowd! Thank you for sharing this lovely recipe!

Thank you so much Becca! I love simple touches like that to make things prettier. It doesn’t have to be leaves either, I was thinking of doing little ginger bread men, but then I thought it might look like they were trying to escape prison break style.

Welcome chefbillyparisi! Mushrooms are only a small part of this dish, there is so much more yumminess too with the lentils, toasted nuts, sautéed veggies…omnomnom. Yes, I think any mushroom would be great here.

This is beautiful! I want to (and will) make this one day. We are traveling South Thanksgiving Day (my first Thanksgiving as a Vegan). There are so many wonderful Vegan recipes – such as this – it’s almost a shame! I think I will make us a little Thanksgiving feast once we arrive at our destination. This would be a lovely dish to bring to Christmas dinner, too. Thank you.

Thank you Kathy. Haha it’s true. People ask me “but what do you eat during the holidays!?” as if there was no options other than dead bird. Being vegan lets you get so much more creative. I love your idea of a little Thanksgiving feast upon arrival. Share pictures!

Very gorgeous, but I like your beautiful step by step photos first and the printable at the end. If I did this it would look like a zombie with stuff spurting out. You do it so elegantly. Yeah Art Degree!

Hmm ok thanks for the feedback! I will consider re-arranging. Haha! I promise it’s really easy to do, but if you are afraid to do the braid wrap, you can always just roll it up in the puff pastry and bake it just like that!

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I'm Sam, welcome to my blog! Here you'll find my favourite fuss-free vegan recipes. You might be surprised to hear that the moment I decided I was going to go vegan, I was completely and utterly bummed about it. Here's my story →

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